Recipe: <!-- -->Cherry and Wild Rice Salad with Spinach and Walnuts<!-- -->
Hearty wild rice and sweet and tangy cherries star in this deliciously satisfying main-course salad.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 2 cups low-sodium vegetable broth
- 1/3 cup wild rice
- 2 tablespoons cider vinegar
- 1 clove garlic, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 cups pitted cherries, divided
- 3 ounces (about 6 lightly packed cups) baby spinach
- 2 celery stalks, thinly sliced
- 1 bunch green onions, thinly sliced
- 3/4 cup toasted walnut halves, chopped
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